Savour familiar flavours remastered into refined Asian cuisine at Aji

Located in the heart of the hotel, Aji immediately captivates with its sleek design and striking red-and-grey colour scheme. As a standout in Macau’s bustling culinary scene, this dining venue offers an unparalleled deep dive into refined Asian cuisine, inviting guests to step into a world where top-notch hospitality meets bold culinary innovation. 

At the helm of this venue is executive sous chef Pan Sihui. With nearly 15 years of experience in luxury restaurants across Beijing, Shanghai, Singapore, and Cambodia, he masterfully fuses familiar flavours from his Singaporean background with global influences. Under his leadership, Aji has solidified its refined Asian cuisine identity and earned its first Michelin Star in 2025, reflecting his vision and commitment to excellence. With other notable achievements such as leading Aji to its debut in 2026’s Black Pearl Restaurant Guide, a One Knife distinction from The Best Chef Awards, and earning the title of 2024’s Young Chef of the Year by Mingchu China, Pan ensures that every dish bridges heritage and innovation. 

Reflecting the restaurant’s philosophy of contrast and balance, Aji’s dual-concept design offers guests two distinct experiences within one venue. Overlooking The Spectacle within MGM COTAI, the restaurant’s open-air main dining area offers a secluded vantage point of the spacious indoor garden, rotating artwork displays on a giant LED screen, and visitors exploring the atrium. Here, guests are invited to kick off their meal with a cocktail or apéritif by the bar, before enjoying à la carte plates in an atmosphere of relaxed luxury. 

Alternatively, Aji’s counter table offers an engaging, front-row dining experience unlike any other. Pull up a chair to admire as Pan and his culinary team craft each dish with precision; delight in tasting menu-exclusive dishes that transform seasonal ingredients into an unforgettable culinary performance.

The gastronomic journey at Aji is as dynamic as its dining space. Diners can expect evolving menus that transform the season’s freshest ingredients into elevated Asian masterpieces. Currently, Aji’s seasonal menu sees refined surf-and-turf dishes such as Oscietra caviar on soy cream with onion essence; Wagyu beef carpaccio with black curry and orzo; Ibérico pork pluma with kimchi apple and stout beer; among many others.

Alternatively, guests who opt for the restaurant’s tasting menu at the counter seats can savour elevated creations such as shiro ebi paired with avocado and burrata, carabineros with a fluffy brioche roll, amberjack served with aromatic laksa millet and coconut foam, and soy milk pudding topped with gula melaka and longan.

To pair with chef Pan’s creations, Aji’s menu also includes a select range of sommelier-selected bottles – spanning global wines, sake, and bubbles – along with specialty cocktails and zero-proof options, all of which elevate your meal to new heights. From your first step into the restaurant’s venue to the final bite, every detail at Aji is thoughtfully curated to provide a sensory journey worth returning to again and again.